One of our most recent building blocks is a new natural fiber (no E-number, no allergen, "as usual") with a very similar structure to carob gum (or locust bean gum E410) xanthan gum (E415) although it is just a natural fiber. From the first trials at ice-cream manufacturers here in Italy we saw them replacing all the E-numbers and thickeners, lowering the freezing point (technically an advantage in ice-creams).
It shows emulsifying and foaming properties, helping the volume increase. Some have been able to replace milk, too. A natural suspending agent, easy soluble/dispersible, we found a natural use also in plant drinks.